CFIE Past Events

The Business of Wine: 2018

Business Of Wine & Spirits

Sustainability In The Wine Industry

The 4th annual “Business of Wine” was held Friday, May 11, 2018. We gathered in the beautiful Lucas Hall Courtyard, adjacent to the Leavey School of Business. Our theme focused on sustainability and green practices in the wine industry.

Our distinguished panel included:

Allison Jordan, Vice President of Environmental Affairs, The Wine Institute

The Business of Beer: 2017

Please join us for the Business of Beer on Friday, September 29th at 5:00 p.m. in the Mission Gardens. Ticket prices include a buffet dinner, a panel discussion, and tastings. We are excited to present our distinguished panel featuring: Dr. Charlie Bamforth Anheuser-Busch Endowed Professor of Malting and Brewing at UC Davis, Jennifer Talley Lead Brewer for Auburn Ale House, and Dustin Vereker Chief Beer Ambassador for Discretion Brewing. SCU Law Alumnus, Craig Rashkis, '00, Farwell Rashkis, LLP will moderate the panel.

The Business of Bees: 2017

Over 80 students, faculty, staff, and guests filled the Williman Room in Benson Center on Wednesday, February 8, 2017 for “The Business of Bee’s” event. Hosted by the student staff of the Food and Agribusiness Institute, the night consisted of individual presentations and a panel discussion by renowned research associate of UC Davis, Bernardo Niño, President of the Santa Clara Bee Guild, Ken McKenzie, and Master beekeeper and owner of Mama Q's Family Honey Farm, Roger Quinlan. Moderated by Professor Leslie Gray, panelists answered various questions regarding the size of the bee industry, colony collapse disorder, the impact of large scale beekeepers, and the variances in bee behavior as a result of the environment. In particular, audience members enjoyed hearing about the almond pollination process as well as the differences in the taste of honey depending on the location of a hive. Both the Santa Clara Bee Guild and The Forge Garden at Santa Clara University were generous enough to provide honey from their bee hives for an audience tasting before and after the event. Overall, event attendees walked out of the event with a belly full of honey and the current buzz on bees!

Business of Wine 2017

The Business of Beer: 2016

On Friday, October 21, 2016 the Food and Agribusiness Institute welcomed fall by hosting its third annual Business of Beer event. The Mission Garden was breathtaking as always and the attendees were abuzz, chatting about the sensational beer being offered by Gordon Biersch Brewing Company, WildCide, 21st Amendment Brewery, Taplands, Golden State Brewery, Santa Clara Valley Brewing, Lagunitas Brewing Company, Morgan Territory Brewing, Seismic Brewing Company, and Working Man Brewing Company.

After everyone had a chance to taste a few selections, they moved over to dinner and the panel discussion. Courtney Robinson, SCU ’12 MBA ’15 Marketing & Strategic Planning Manager, Gordon Biersch Brewing Company, Christopher Jackson, SCU ’11 Founder of Seismic Brewing, and Bart Watson, Chief Economist at the Brewers Association, made up this year’s impressive panel. There was discussion of the market for hops, what impact faux craft beers have had on the industry, and what they are excited to see as the industry continues to grow and change. Audience questions ranged from conscientious practices when marketing craft beer to young adults and how sustainability goals factor into business plans.

The spirited conversations between faculty, staff, students, and guests continued as they transitioned back to the tasting area, under the twinkling lights of the Mission Garden. Brewery representatives had the opportunity to share what’s special about their beers and students were able to network with the panelist and other guests.

As an institute within the Leavey School of Business, FAI’s “Business of” events continue to grow in popularity and offer students an opportunity to engage with industry innovators and experts.

Food Innovation: The Future of Alternative Proteins

Join us for a panel discussion on “The Future of Alternative Proteins” featuring The Good Food Institute (GFI), a start-up incubator whose mission is to bring together the brightest innovators, forward-thinking investors, and food marketing visionaries, to produce food in a new and better way. The panel will highlight four companies GFI supports: Geltor, Hampton Creek, Miyoko’s Kitchen and Perfect Day. Erica Riel-Carden, SCU JD ’15 from Royse Law will moderate the panel.

The evening will begin with a light vegetarian dinner followed by the panel discussion and conclude with a networking meet and greet.This will be the first in the three-part series of “The Future of Alternative Proteins” hosted by the Food and Agribusiness Institute and the Leavey School of Business.

Software is Feeding the World

The Food and Agribusiness Institute will be hosting Allison Kopf ’11 in a conversation with Business School Dean Caryn Beck-Dudley.

A Santa Clara University Grand Reunion event.

Light refreshments will be provided.

This event is free.

Food Innovation: Alternative Proteins

Please join us for the “Food Innovation: Alternative Proteins” event on Monday, May 23rd in Lucas Hall, Suite 126 (Forbes Center) at 6 pm. Four panelists from Illucen, the Good Food Institute (GFI), Memphis Meats, and BioNascent – companies committed to creating and promoting healthier, safer, and more sustainable proteins – will share their insights and experiences about the industry.

Panelists will include Steve McShane, David Kay, Dr. Milena Esherick, and Craig Rouskey. SCU MBA ’03 alum Steve McShane is a co-founder of Illucen, an insect-based protein start-up that produces fertilizer and animal feed alternatives. David Kay is the Business/Marketing Analyst for Memphis Meats, a start-up based in the San Francisco area that creates cultured meat products. Dr. Milena Esherick is the Senior Advisor for GFI, which promotes cultured and plant-based alternatives to animal products. BioNascent Chief Scientific Officer Craig Rouskey works to create better infant formula by using microorganisms to produce the exact ingredients in breast milk. Mark your calendars – this is a thought-provoking event that you won’t want to miss!

OCHO Candy Field Trip Friday April 29, 2016

Ethics of Coffee and Chocolate
Tues April 19, 2016

Food for Thought

Tuesday April 19, 20166:30 - 8:30 PMKenndey Commons

Over seventy members of the campus community, including faculty, staff, and students, gathered in Kennedy Commons on Tuesday, April 19th for “Food for Thought: The Ethics of Coffee and Chocolate”. The event, sponsored by the Food and Agribusiness Institute, the Department of Environmental Studies and Sciences, and the Ignatian Center, hosted four amazing speakers to discuss their experiences in the coffee and chocolate industries and academia. Associate Professor Chris Bacon from SCU shared perspectives on fair and free trade and its implications for coffee, while MacArthur Chair and Associate Professor Ryan Galt from UC Davis focused on the craft chocolate industry and the history of cacao. Sarah de Sousa, former director of Santa Cruz Coffee Roasting, asked us to reflect on the labor that goes into each coffee bean, and Todd Masonis, CEO and co­founder of Dandelion Chocolate, captivated us with his explanation about the production of his company’s chocolate. The campus community helped themselves to Nicaraguan Dark Roast AgroEco coffee donated by the Community Agroecology Network and some incredible chocolate provided by Dandelion Chocolate during the event. The evening was also a time for students that went on an immersion trip to Nicaragua to share their own thoughts about the impacts that coffee has had on the community they visited and raise money for an El Sontule scholarship fund.

Sustainability Speaker Series : Abraham Tenne Mon April 11,2016

The Israel Water Sector: Closing the Gap

Monday, April 11 6 PM in Lucas 126

Mr Tenne, an expert on water with more than 40 years of experience, is the former Chairman of Israel's Water Desalination administration. He will speak about Israel's successful approach to water efficiency and sourcing potable water. The presentation will be followed by a brief Question and Answer session.

Sponsored by the Contemplative Leadership and sustainability Program. The Food and Agribusiness Institute, and the Civil Engineering Department.